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Tag Archives: Desserts

Jujubes – Goan’s Turkish Delight Recipe

16 Dec

Goan jujubes is a spin-off of the Turkish delight and is one of the popular sweets specially during Christmas. In my early childhood I remember that in Goa we would exchange assorted sweet trays with family, friends and close neighbors on Christmas day. The whole day family, friends and neighbors would visit and exchange Christmas sweets.  My mum made most of the sweets at home but I always remember her buying the jujubes from the store. So I am a little proud of myself to have made them at home for the first time. The recipe is fairly simple and makes for a very kid friendly Christmas sweet.

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A typical Goan Christmas sweets tray could look like the image below. All sweets were made by hand and at home.

It has the following sweets neureos, kulkus, carambolas, bebinca, dodol, doce, marzipan made with cashews, plum cake, bolinhas, jujubes and a few more. You can click on each item and it will take you to that recipe

jujubes-sweets-candy-recipe-ingredients.

Serving Size : 3 cups of cut cubes about 1″

Ingredients:

3 packs of unflavored knox gelatine (50gms)

2 cups of sugar

2 pinches of salt

1.5 cup water

1/2 tsp of lemon/lime extract

1/2 cup of granulated sugar for coating

3 assorted food color – 10-12 drops each

Directions:

Have 3 separate 2 cup each tupperware containers ( square or rectangular shaped)

Line each with plastic wrap as it is easier to turn over and take the jujubes out with no mess.

To a pan add the water, gelatine, salt, sugar, lemon essence stir till no lumps and heat the mixture till it comes to a boil.

Pour a cup each in 3 separate bowls to add your preferred color.

Now pour the colored mixture in each individual tupperware.

Let stand at room temperature till fully set maybe overnight.

Next day take them out of the container and grease a knife and cut them in 1″ cubes.

Coat them well with granulated sugar and enjoy.

jujubes-soft-chewy-gelatine-candy-recipe-christmas-sweets-ideas

You can also watch my video for this recipe.

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Bolo de Bolacha Marie – Marie Biscuit Cake Recipe

18 Nov

Bolo de bolacha marie is a dense cake which is not baked. It can be prepared a couple of days ahead. My dad loved his bolacha marie and cream crackers biscuits. We always had it at our home. My titi (my mom’s older sister) would make this cake for my sister’s birthday quite often when we were small kids. Once I started to cook I used to make it for Christmas, Easter and birthday parties. In fact it was the first dessert  I made for my husband on his first trip back home from the US before we got married 🙂 This dessert holds a lot of good old memories for me. I haven’t made it for a very long time.

marie-biscuit-cake-bolo-de-bolacha-marie-recipe-no-bake-goan-desserts-ideas-thanksgiving-food.

The origin of this recipe is definitely portuguese and has some likeness to Italian tiramisu. Unlike tiramisu you cannot over eat this cake because of high fat and caffeine. If you do, it makes you feel uncomfortable. I have made a few tweaks in the recipe to make the frosting light and skipped the raw egg for whipped cream. I have also used graham crackers instead of Marie biscuits as it is readily available in the groceries store. The only challenge is that graham crackers tend to fall apart even after a quick dip in black coffee compared to the marie biscuits.

marie-biscuit-cake-eggless-recipe-goan-portuguese-sweets

Serving Size: 3-4

Dish Size: 6x4x2.5 deep glass dish

Ingredients:

1.5 pack of graham crackers

1 cup of unsalted room temperature butter

1/2 cup heavy whipping cream or 1 egg

1/3-1/2 cup sugar

1 tbsp of vanilla essence

1 cup lukewarm water

1 tbsp of instant caffeinated or non coffee powder

1/8 tsp of salt

Directions:

Make the frosting first  by adding the butter, sugar,salt,vanilla and heavy cream. Whip for about 7-10 minute till light and fluffy.

Next make the black coffee by mixing instant coffee with 1 cup water put in a shallow dish so it will be easier to dip the cracker in.

Take you glass dish and first start by dipping the cracker in the coffee and layering the dish to cover it.

Next add a layer of frosting alternate between the crackers and frosting till all the frosting is done.

Decorate with crushed nut or sprinkle the top with some cocoa powder.

Let refrigerate for 3-4 hours before enjoying a slice.

Note: You can add cocoa powder to make chocolate frosting

You Can also watch a quick video to see how to make the recipe.

 

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Goan Fruit Salad

14 Nov

The Goan Fruit Salad Recipe is made with Custard and fresh fruits. The 3 popular fruits used in this recipe were apples, oranges and grapes, bananas were optional as they turned black and made the custard a little mushy. Just like the Goan Bread Pudding (recipe here), the Fruit Salad is a must have on the dessert table. Goan’s celebrate a  Sunday Lunch more than a dinner. A large population of Goan’s are Catholics and most are very involved with the local churches. It is normal for people to be in church on Sunday mornings and then go back home to cook a great meal for the family.

custard-fruit-salad-ingredients-goan-corn-starch-cherry-flour

The basic custard which is a lovely pastel yellow color, is made with a store-bought Custard mixture. It is a mixture of cornstarch, vanilla essence and yellow food color. Here in the US I have only seen them at Asian markets, so I made the same recipe with ingredients that are available at the local grocery stores. Corn starch/flour makes for a smooth custard without the use of eggs.

This recipe can be made vegan by substituting the milk and heavy cream with almond or soy milk. It is vegetarian as no eggs are used to make the custard. You can also use it to make a healthier version of the popular Creme Brulee.

custard-fruit-salad-goan-corn-starch-flour-indian-recipeAs time has passed there are a couple of variations to the recipe in terms of the type of fruits you can add. Dried fruits and toasted cashews, almonds or walnuts can be added. Papayas, kiwi, strawberry, blueberry, pineapple can be added as well. I also add crushed cookies or frosted corn flakes for an added crunch on top.

Servings: 8-10

Ingredients:

3 cups of low-fat or whole milk

1 cup of heavy whipping cream (optional if you want to cut the fat)

1/2 cup of sugar (If you like it sweeter add another 1/2 cup more)

12 drops of yellow food color

1 tsp of vanilla essence

4 tbsp of corn starch

4 tbsp of cold water

pinch of salt

1 cup of diced apples

1 cup of halved green/red grapes

3-4 medium-sized oranges

custard-fruit-salad-ingredients-goan-corn-starchDirections:

Mix the milk and heavy cream together in a pot and bring it to a boil. Add sugar, salt, vanilla essence and stir till the sugar is dissolved.

Next add the food color and stir. In a small mixing bowl stir the corn starch and water together till a smooth mixture. Add it to the hot milk and stir till the mixture thickens about 7 to 10 minutes on medium heat.

Take off heat and let cool.

custard-fruit-salad-goan-corn-starch-cocktail-recipeOnce cool, mix the chopped fruits and the custard together, chilli in the refrigerator for 2-4 hour and enjoy with crushed nuts, crumbled sugar cookies or frosted flakes for a nice crunch.

custard-fruit-salad-ingredients-goan-corn-starch-crumbled-cookies-flourThis fruit salad recipe is great for the holiday seasons as it can be prepared a day ahead. You can replace the fresh fruits with the canned fruit cocktail. I made the fruit salad for my 4-year-old son’s birthday and it was a hit with the small kids.

Caramel Bread Pudding

21 Mar caramel-bread-pudding-goan-recipes

This Goan staple in the dessert family can be done in 2 ways. One is with bread which is usually white bread or with custard. Custard Powder is a yellow colored corn starch that is flavored with vanilla essence. Custard is used for many Goan recipes like fruit salads, trifle and plain custard. What I love about this recipe is that the Goan caramel pudding is lower in fat calories. It’s the Goan version of Creme Brulee and Flan with a darker caramel base.

Ingredients:

caramel-bread-pudding-goan-imports-ingredients

Ingredients for Caramel Bread Pudding

  • 2 cups of reduced fat milk or regular milk
  • 3 beaten eggs
  • 10 tbsp of sugar
  • 3 slices of crustless bread ( white or whole wheat)
  • 1/2 tsp of vanilla extract
  • 1 tbsp of water for caramel
  • pinch of salt

Making Caramel:

caramel-bread-pudding-goan-recipe|Goan Imports

Coating a steel bowl with caramel for caramel bread pudding

Direction :

  • In a steel bowl add 2 tbsp of sugar and 1 tbsp of water and carefully place the bowl on medium low heat till the sugar melt and caramelizes. Then slowly coat the inside of the bowl with the hot caramel use mittens or thongs.
  • You can also make the caramel and coat a baking dish or you can use the store-bought caramel.
  • Let cool till it hardens.
  • Add the remaining sugar to the milk, stir and bring the milk to a boil. Take off heat add a pinch of salt, vanilla stir and soak the bread in the milk till it cools.
  • Mash the bread well and then add the beaten eggs and pour this mixture in caramelized bowl or baking dish. Cover with aluminum foil.
  • Heat oven to 350F and bake the caramel bread pudding for 40 to 50 minutes in a water bath or you can steam it on the stove for 40 to 45 minutes.
  • Let it cool completely and they carefully flip it on a serving plate. Decorated with slivered almonds if you like.
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Goan Caramel Bread Pudding

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